Vanilla Ice Cream Ix Recipes

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VANILLA ICE CREAM



Vanilla Ice Cream image

The tastiest homemade ice cream! It's perfectly rich and creamy and brimming with vanilla flavor. Easy to make and sure to satisfy on a hot summer day! Makes about 5 cups.

Provided by Jaclyn

Categories     Dessert

Time 8h15m

Number Of Ingredients 6

2 1/2 cups (590ml) heavy cream
1 cup (235ml) whole or 2% milk
3/4 cup (150g) granulated sugar
1/8 tsp salt
6 large egg yolks
1 Tbsp vanilla extract*

Steps:

  • Pour heavy cream, milk, sugar and salt into a medium saucepan. Heat over medium heat, whisking frequently, until sugar has dissolved, about 5 minutes. Remove from heat.
  • In a mixing bowl, whisk egg yolks until well blended. While whisking egg yolks, slowly pour 1 cup of the hot milk mixture into yolk then pour egg yolk mixture into saucepan while whisking mixture in saucepan.
  • Cook mixture over medium-low heat, stirring constantly with a heat proof spatula, until mixture reaches 180 degrees F on an instant read thermometer and thickens slightly (mixture should coat the back of a wooden spatula). Remove from heat, stir in vanilla.
  • Pour mixture through a fine mesh sieve into a bowl. Let cool to room temperature stirring occasionally, about 30 minutes.
  • Cover with plastic wrap pressing directly against the surface of the custard mixture to prevent a skin from forming on top. Transfer to refrigerator and chill through, about 4 hours**.
  • Churn mixture in an ice cream maker according to manufacturers directions until thickened (it should take approx. 25 - 30 minutes). Chill a container in the freezer during the last few minutes of processing.
  • Transfer ice cream to chilled container from freezer. Spread even. Place in freezer and freeze until firm, about 3 - 4 hours.

Nutrition Facts : Calories 326 kcal, Carbohydrate 21 g, Protein 4 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 201 mg, Sodium 67 mg, Sugar 19 g, ServingSize 1 serving

BEST EVER VANILLA ICE CREAM



Best Ever Vanilla Ice Cream image

This ice cream is technically a custard since it contains eggs. After lots of testing (and tasting), I've found that eggs are the key to making a smooth and creamy ice cream at home that rivals what you can get at a premium ice cream shop. -Peggy Woodward, Taste of Home Senior Food Editor

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4.5 cups.

Number Of Ingredients 6

2 cups heavy whipping cream
2 cups 2% milk
3/4 cup sugar
1/8 teaspoon salt
1 vanilla bean
6 large egg yolks

Steps:

  • In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Nutrition Facts : Calories 310 calories, Fat 23g fat (14g saturated fat), Cholesterol 188mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 5g protein.

HOMEMADE VANILLA ICE CREAM



Homemade Vanilla Ice Cream image

We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand. It's the perfect base for our best ice cream sundae ideas, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1-1/4 quarts.

Number Of Ingredients 4

2 cups heavy whipping cream
2 cups half-and-half cream
1 cup sugar
2 teaspoons vanilla extract

Steps:

  • Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.

Nutrition Facts : Calories 308 calories, Fat 22g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 37mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

VANILLA ICE CREAM IX



Vanilla Ice Cream IX image

This is the best Vanilla ice cream. This recipe was handed down from my grandmother and it is mandatory at all holidays and birthdays at our house. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by JEMR2

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Vanilla Ice Cream Recipes

Time 1h

Yield 32

Number Of Ingredients 8

4 eggs
2 ½ cups white sugar
2 cups heavy cream
2 cups evaporated milk
5 cups whole milk
2 ¼ teaspoons vanilla extract
2 ¼ teaspoons lemon extract
½ teaspoon salt

Steps:

  • In a mixing bowl, beat eggs and sugar until stiff. Stir in cream, evaporated milk, whole milk, vanilla, lemon extract and salt until well combined. Pour into the freezer canister of an ice cream maker and freeze according to manufacturer's instructions.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 19.4 g, Cholesterol 52 mg, Fat 8.6 g, Protein 3.4 g, SaturatedFat 5.1 g, Sodium 82.7 mg, Sugar 19 g

CUSTARD-STYLE VANILLA ICE CREAM



Custard-Style Vanilla Ice Cream image

Egg yolks are the key ingredient in a custard-based ice cream, which explains the yellowish color of a classic French vanilla. This style is ultra-rich, but it can be trickier to make than other types: Custards need constant attention.

Provided by Food Network Kitchen

Categories     dessert

Time 2h50m

Yield about 1 quart of custard-style ice cream

Number Of Ingredients 7

3 cups heavy cream
1 cup whole milk
1 vanilla bean, split lengthwise, seeds scraped out
1 tablespoon pure vanilla extract
6 large egg yolks
3/4 cup granulated sugar
Pinch of salt

Steps:

  • Combine the heavy cream, milk, vanilla bean and seeds, and vanilla extract in a saucepan. Cook over medium heat until the mixture almost reaches a gentle simmer, 3 to 5 minutes. Remove from the heat. Meanwhile, set a fine-mesh sieve in a medium bowl (preferably metal), then set the bowl in a large bowl of ice water; set aside.
  • Whisk together the egg yolks, sugar and salt in a separate medium bowl. Ladle one-quarter of the hot cream mixture into the egg mixture and whisk well. Whisk in another one-quarter of the cream mixture, then pour the cream-egg mixture into the saucepan with the remaining hot cream.
  • Return the saucepan to medium heat and cook, stirring constantly with a wooden spoon in a figure-eight, until slightly thickened (a thermometer should register 180˚ F), 6 to 8 minutes. If at any point the mixture starts to simmer, remove from the heat, continue stirring, reduce the heat to medium low, then return to the heat (you do not want the custard to thicken too quickly or the eggs to scramble).
  • Immediately strain the custard through the sieve into the bowl set over the ice water. Return the vanilla bean to the custard and let the custard cool, stirring occasionally, about 1 hour. Cover and refrigerate until very cold, at least 1 hour or overnight.
  • Remove the vanilla bean, then transfer the custard to an ice cream maker and churn according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 3 hours.

HOMEMADE VANILLA ICE CREAM



Homemade Vanilla Ice Cream image

This vanilla ice cream is everything you would want in a classic-rich and creamy with a pure, balanced flavor that can hold its own whether you serve it in a cone, with pie or as a base for candy or cookie mix-ins.

Provided by Food Network Kitchen

Time 4h35m

Yield 1 generous quart

Number Of Ingredients 6

3 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 tablespoon pure vanilla extract
Kosher salt
5 large egg yolks

Steps:

  • Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
  • Freeze the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve.

ULTIMATE VANILLA ICE CREAM



Ultimate vanilla ice cream image

Is Angela Nilsen's vanilla ice cream the smoothest, creamiest homemade ice cream in history?

Provided by Angela Nilsen

Categories     Dessert, Dinner, Lunch, Treat

Time 2h

Yield 8 big scoops

Number Of Ingredients 6

284ml carton double cream
300ml full fat milk
115g golden caster sugar
1 vanilla pod
3 large free-range egg yolks
have lots of ice cubes at the ready

Steps:

  • Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.
  • Heat the cream and milk over a low heat, stirring occasionally, until it almost boils - you'll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.
  • Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.
  • Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn't boil - as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn't curdle.
  • Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.
  • Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don't take it out, then refreeze.) Remove from the freezer 15 minutes before serving.
  • To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it's light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.

Nutrition Facts : Calories 269 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

SIMPLE VANILLA ICE MILK



Simple Vanilla Ice Milk image

I've found that I often prefer a lighter ice cream without all the heavy cream and eggs. Here is a recipe I found for a simple ice milk that can be tweaked with variations (add your favorite fruit, nut, etc.) This originally had more sugar, but I found it too sweet, and now the sugar matches this similar recipe for "Tahitian Vanilla Ice Milk" on this site. Cooking time is freezing time.

Provided by Ames Shaps

Categories     Frozen Desserts

Time 6h6m

Yield 8 serving(s)

Number Of Ingredients 3

4 cups milk (any level fat)
1 cup sugar
1 teaspoon vanilla extract

Steps:

  • Combine milk, sugar, and vanilla in a medium bowl. Stir till sugar is dissolved.
  • If using Ice Cream Machine: Add milk mixture to an ice cream machine and process 20 minutes or until mixture thickens. Pour into tupperware and freeze 8 hours or overnight. Consistency may improve by stirring every 4 hours or so until fully frozen.
  • If not using Ice Cream Machine: Pour into shallow freezer-proof dish and put in freezer. Stir every 2-4 hours once crystals form. Follow above directions for freezing.

Nutrition Facts : Calories 176.3, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 60.1, Carbohydrate 30.7, Sugar 25, Protein 4

SIMPLE VANILLA ICE CREAM



Simple Vanilla Ice Cream image

The texture of this ice cream is better than almost any commercial ice cream, many of which are filled with air (at least when the ice cream is fresh, which is how it should be eaten - straight from the machine). It requires no eggs either, which means no custard, so it's much simpler to make. The recipe even works with skim milk, if not quite as brilliantly. With skim milk or half-and-half, this is a much less fat-laden ice cream than one made with six eggs.

Provided by Mark Bittman

Categories     ice creams and sorbets, dessert

Time 20m

Yield 1 generous pint

Number Of Ingredients 5

2 1/2 cups light cream, half-and-half or milk (whole or skim), or a combination
1/2 cup sugar
Pinch of salt
1 vanilla bean or 1 teaspoon vanilla extract
3 tablespoons cornstarch

Steps:

  • Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam.
  • In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using.
  • If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer's instructions.

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Top Asked Questions

How to make vanilla ice cream at home?
It gives you that premium vanilla ice cream flavor. In a large bowl, combine the milk, sugar, and vanilla extract. Whisk, until the sugar dissolves. Stir in the heavy cream. Then, pour the mixture into an ice cream maker, and churn according to the manufacturer’s instructions. It should take around 20 minutes to reach this consistency.
Is there a no Cook Vanilla Ice Cream?
A no-cook vanilla ice cream! This recipe contains raw eggs. It is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model. This is the best Vanilla ice cream.
How to make homemade ice cream from scratch?
Directions. In a mixing bowl, beat eggs and sugar until stiff. Stir in cream, evaporated milk, whole milk, vanilla, lemon extract and salt until well combined. Pour into the freezer canister of an ice cream maker and freeze according to manufacturer's instructions.
How to make homemade ice cream with evaporated milk?
In a mixing bowl, beat eggs and sugar until stiff. Stir in cream, evaporated milk, whole milk, vanilla, lemon extract and salt until well combined. Pour into the freezer canister of an ice cream maker and freeze according to manufacturer's instructions.

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